{"id":6796,"date":"2020-03-08T17:15:00","date_gmt":"2020-03-08T23:15:00","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6796"},"modified":"2020-03-08T17:15:00","modified_gmt":"2020-03-08T23:15:00","slug":"taste-of-australia-vpwl-december-2014","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/taste-of-australia-vpwl-december-2014.html","title":{"rendered":"Taste of Australia VPWL December 2014"},"content":{"rendered":"<p>The Villa Park Women&#8217;s League Dinners come with tested recipes.\u00a0 They are printed below.<\/p>\n<h3 style=\"text-align: center;\">A Taste of Australia<\/h3>\n<p style=\"text-align: center;\"><strong>Christmas Tree Vegetable Platter with Creamy Herb Dip<\/strong><br \/>\n<strong>Artichoke Dill Crostini<\/strong><br \/>\n<strong>Cranberry-Chevre with Ginger Thins<\/strong><br \/>\n<strong>Antipasto Wreath<\/strong><br \/>\n<strong>Pomegranate, Sage and White Cheddar Cheese Ball<\/strong><br \/>\n<strong>Cranberry Roll Ups<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Christmas Clementine, Carrot and Coriander Soup<\/strong><br \/>\n<strong>with Citrus Twists<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Haricot Verts with Toasted Almonds and Caramelized Shallots<\/strong><br \/>\n<strong>Roasted Butternut Squash<\/strong><br \/>\n<strong>Hasselback Potatoes<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Citrus Shrimp Skewers-on the Barbie<\/strong><br \/>\n<strong>Lamb Pops with Green Goddess Mint Dipping Sauce<\/strong><br \/>\n<strong>Boxing Day Meat Pies<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Lammingtons<\/strong><br \/>\n<strong>Anzac Biscuits<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>White Chocolate Raspberry Cheesecake<\/strong><\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Christmas Tree Vegetable Platter<br \/>\n<\/strong><\/span><em>A broccoli and tomato &#8220;tree&#8221; with pretzel &#8220;trunk&#8221; and cauliflower &#8220;snow&#8221; are delicious dippers for a cool and creamy dip.<\/em><\/p>\n<p><strong>Creamy Herb Dip\u00a0<\/strong><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1\/2 cup sour cream or cr\u00e8me fra\u00eeche<\/li>\n<li>1\/4 cup mayonnaise or salad dressing<\/li>\n<li>3 tablespoons fresh chopped parsley<\/li>\n<li>3 tablespoons finely chopped fresh chives<\/li>\n<li>1\/2 teaspoon Worcestershire sauce<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>1\/4 teaspoon freshly ground black pepper<\/li>\n<li>1 small clove garlic, finely chopped<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>In small bowl, stir together dip ingredients.<\/li>\n<li>Cover; refrigerate at least 1 hour to blend flavors.<\/li>\n<\/ol>\n<p><strong> Serves:<\/strong> 8<\/p>\n<p><strong>Vegetable Platter<\/strong><br \/>\n<em>Do not be limited by the recommendations below, use whatever is fresh and would look pretty on this \u201ctree\u201d<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 cups fresh broccoli florets<\/li>\n<li>14 grape tomatoes<\/li>\n<li>1\/2 yellow bell pepper, cut into strips<\/li>\n<li>1 1\/2 cups fresh cauliflower florets<\/li>\n<li>3\/4 oz (about 40) pretzel sticks (from 15-oz bag)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Rinse and thoroughly dry vegetables.<\/li>\n<li>Trim broccoli and cauliflower floret stems.<\/li>\n<li>Arrange broccoli on serving platter to form tree shape and tomatoes to form garland.<\/li>\n<li>Arrange bell pepper to form star.<\/li>\n<li>Arrange cauliflower to form snow.<\/li>\n<li>If desired, cover and refrigerate up to 4 hours.<\/li>\n<li>Just before serving, arrange pretzels at bottom of tree to form trunk.<\/li>\n<li>Serve with dip.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\"><strong>Artichoke-Dill Crostini<\/strong><\/span><\/p>\n<p><em>For an extra layer of flavor, use a garlic- or herb-infused oil.<\/em><\/p>\n<p><strong>Ingredients<em> f<\/em>or crostini<\/strong><\/p>\n<ul>\n<li>3\u20444 c. olive oil<\/li>\n<li>1 baguette, cut into approx.. 60 1\u20444\u201d slices<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 350\u00b0<\/li>\n<li>Arrange baguette slices on two large rimmed baking sheets.<\/li>\n<li>Brush both sides with oil.<\/li>\n<li>Season with a little salt and pepper.<\/li>\n<li>Bake until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking).<\/li>\n<li>Let cool on baking sheets.<\/li>\n<\/ol>\n<p><strong>Ingredients For Topping:<\/strong><\/p>\n<ul>\n<li>4 cans (14 ounces each) artichoke hearts in water, rinsed, squeezed, to remove excess liquid, and chopped<\/li>\n<li>2\/3 cup light mayonnaise<\/li>\n<li>1\u20444 c fresh lemon juice<\/li>\n<li>1\u20444 c tablespoons chopped fresh dill<\/li>\n<li>Coarse salt and ground pepper<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>In a bowl, combine artichoke hearts, mayonnaise, lemon juice, and dill.<\/li>\n<li>Season with salt and pepper.<\/li>\n<li>Top crostini with topping.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\"><strong>Cranberry Goat Cheese with Ginger Thins<\/strong><\/span><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>8 oz log chevre (goat cheese) softened<\/li>\n<li>1\u20442 c whole berry cranberry sauce<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Mix lightly, being careful not to break the berries any more than practical.<\/li>\n<li>In a bowl lined with saran, pack tightly and chill.<\/li>\n<li>Invert on a platter and remove the saran.<\/li>\n<li>Serve with triple ginger cookie thins (you can get them at Trader Joe&#8217;s)<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\"><strong>Rosemary Antipasto Wreath<\/strong><\/span><br \/>\nThis is so easy to make. For the wreath, you need:<\/p>\n<ul>\n<li>about 32 4-5 inch end-sprigs fresh rosemary<\/li>\n<li>a long length of bendy vine, stripped of leaves or wire coat hanger bent into a circle and covered with green florist tape.<\/li>\n<li>green florists&#8217; wire<\/li>\n<li>pliers<\/li>\n<\/ul>\n<ol>\n<li>First bend the vine into a circle, using your biggest, most beautiful platter as a size guide.<\/li>\n<li>Twist the vine ends around the circle, and secure with florists wire.<\/li>\n<li>Coax the circle into a neat shape if it looks a little wonky.<\/li>\n<li>Now, starting at the top, wire the rosemary sprigs onto the circle, their tips pointing slightly outwards, and overlapping one another by about two-thirds of their length.<\/li>\n<li>Put your wreath on its platter.<\/li>\n<\/ol>\n<p>Now comes the fun\u00a0 &#8211; add your favorite antipasto ingredients:<\/p>\n<ul>\n<li><span class=\"wprm-recipe-ingredient-name\">salami, prosciutto and other meat<\/span><\/li>\n<li>cubed cheese &#8211; cheddar, jack, mozzarella etc<\/li>\n<li><span class=\"wprm-recipe-ingredient-name\">marinated artichokes<\/span><\/li>\n<li><span class=\"wprm-recipe-ingredient-name\">pickled peppers<\/span><\/li>\n<li><span class=\"wprm-recipe-ingredient-name\">green olives<\/span><\/li>\n<li>\u00a0<span class=\"wprm-recipe-ingredient-name\">Kalamata olives<\/span><\/li>\n<li><span class=\"wprm-recipe-ingredient-name\">Cherry tomatoes<\/span><\/li>\n<\/ul>\n<p>Arrange around the circle.<br \/>\n<span class=\"wprm-recipe-ingredient-name\">Fill the center with crostini, bread sticks, sliced baguette<\/span><\/p>\n<p>Bonus: If you&#8217;re entertaining two days in a row, you can rinse off the wreath and refill it.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Pomegranate, Sage and White Cheddar Cheese Ball<\/strong><\/span><\/p>\n<p><strong>Directions:<\/strong><\/p>\n<ul>\n<li>2-3 Sage leaves, Minced<\/li>\n<li>8 ounces cream cheese, softened<\/li>\n<li>4 ounces mascarpone cheese, softened<\/li>\n<li>3 ounces white cheddar cheese, grated<\/li>\n<li>4 ounces cranberry white cheddar cheese, grated<\/li>\n<li>1\u20442 cup roasted cashews, chopped<\/li>\n<li>pinch of salt and pepper<\/li>\n<li>1 cup pomegranate arils<\/li>\n<li>crackers for serving<\/li>\n<\/ul>\n<p><strong>Ingredients:<\/strong><\/p>\n<ol>\n<li>In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, mascarpone and both cheddars.<\/li>\n<li>Beat until combined.<\/li>\n<li>Fold in the cashews and minced sage.<\/li>\n<li>Taste and season with salt and pepper. You can make 2 small cheeseballs, or 1 large&#8230;your choice!<\/li>\n<li>Lay 1 (or 2) large squares of plastic wrap out on your counter. Spoon the cheese on top and wrap the plastic wrap tight around the cheese, making sure it&#8217;s completely sealed.<\/li>\n<li>Use your hands to mold into balls.<\/li>\n<li>Place the cheeseball(s) in the fridge for 30 minutes.<\/li>\n<li>While the cheese chills in the fridge, place the pomegranate arils on a paper towel and pat them completely dry. You want to<br \/>\nremove as much liquid from the arils as possible.<\/li>\n<li>Use your hands to press the arils (be firm&#8230;yet gentle!) onto the cheeseball.<\/li>\n<li>Serve cold, with crackers.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\"><strong>Cranberry Roll Ups<\/strong><\/span><br \/>\n<strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>6 ounces dried, sweetened cranberries<\/li>\n<li>1, 8 ounce, package cream cheese, at room temperature<\/li>\n<li>1 cup crumbled feta cheese<\/li>\n<li>1\/4 cup chopped green onions<\/li>\n<li>4 large, burrito sized tortillas<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>In a mixing bowl, mix together cranberries, cream cheese, crumbled feta cheese and chopped green onions.<\/li>\n<li>Evenly divide and spread mixture over the 4 tortillas.<\/li>\n<li>Tightly roll up each tortilla.<\/li>\n<li>Wrap each tortilla in plastic wrap and refrigerate for at least one hour.<\/li>\n<li>Once chilled, remove plastic wrap&#8217;<\/li>\n<li>Cut into 1 inch slices to serve.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\"><strong>Christmas Clementine, Carrot and Coriander Soup with Citrus Twists<\/strong><\/span><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 lbs carrots, peeled and finely diced<\/li>\n<li>2 large onion, peeled and finely diced<\/li>\n<li>4 oz butter<\/li>\n<li>3 pints hot vegetable stock<\/li>\n<li>3 tsp crushed coriander seeds<\/li>\n<li>1 tsp ground cumin<\/li>\n<li>1 tsp ground ginger<\/li>\n<li>4 tbsp rice flour<\/li>\n<li>8 to 6 clementines , juice and zest of<\/li>\n<li>salt and pepper , to taste<\/li>\n<li>4 clementines , zest of<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Sweat the finely diced carrots and onion in large saucepan with the butter &#8211; keep the lid on and keep stirring them until soft, for about 10 minutes.<\/li>\n<li>Add the crushed coriander and heat through for about 2 minutes to release the fragrance.<\/li>\n<li>Then add the hot stock, ground cumin and ground ginger. (If you are using ground coriander add with the other spices and the stock.).<\/li>\n<li>Bring to the boil and then cover the pan and simmer for 15 to 20 minutes.<\/li>\n<li>Add the ground rice, clementine juice and zest &#8211; stirring well, and continue to simmer for a further 30 minutes.<\/li>\n<li>Remove from the heat and allow to cool slightly&#8217;<\/li>\n<li>Liquefy\u00a0 in a food processor or with an immersion blender.<\/li>\n<li>Adjust the consistency by adding extra clementine juice or stock if the soup is too thick.<\/li>\n<li>Return the soup to the pan and reheat for 5 minutes or until piping hot but NOT boiling.<\/li>\n<li>Remove from the heat and season with salt and pepper to taste.<\/li>\n<li>Serving suggestion: Serve in pre-heated soup bowls with twists of clementine zest on top of the soup, as well as an assortment of dinner rolls and flavored butters.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\"><strong>Haricots Verts with Toasted Almonds and Caramelized Shallots<\/strong><\/span><\/p>\n<p><b>Ingredients<\/b><strong>:<\/strong><\/p>\n<ul>\n<li>Kosher salt, to taste<\/li>\n<li>3 lb. haricots verts or regular green beans, trimmed<\/li>\n<li>2 Tbs. unsalted butter<\/li>\n<li>1 Tbs. plus 2 tsp. olive oil<\/li>\n<li>5 shallots, thinly sliced<\/li>\n<li>Freshly ground pepper, to taste<\/li>\n<li>3\/4 cup sliced almonds, toasted<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Bring a pot of salted water to a boil over high heat.<\/li>\n<li>Add the green beans and cook for 2 to 3 minutes.<\/li>\n<li>Drain.<\/li>\n<li>Immediately transfer to a bowl of salted ice water to stop the cooking.<\/li>\n<li>When the beans are cool, drain and set aside.<\/li>\n<li>In a large saut\u00e9 pan over medium heat, melt the butter with the 1 Tbs. olive oil.<\/li>\n<li>Add the shallots.<\/li>\n<li>Season with salt and pepper.<\/li>\n<li>Cook, stirring occasionally, until the shallots begin to brown, about 6 minutes.<\/li>\n<li>Reduce the heat to medium-low and cook, stirring occasionally, until the shallots are caramelized, about 6 minutes more.<\/li>\n<li>Transfer to a paper towel-lined plate.<\/li>\n<li>In the same pan over medium-high heat, warm 1 tsp. of the olive oil.<\/li>\n<li>Add half of the green beans.<\/li>\n<li>Season with salt and pepper.<\/li>\n<li>Cook, stirring occasionally, until they are heated through and lightly browned, 3 to 4 minutes.<\/li>\n<li>Add half each of the shallots and almonds and stir to combine.<\/li>\n<li>Transfer to a bowl. Repeat with the remaining olive oil, green beans, shallots and almonds.<\/li>\n<li>Toss all of the beans together, then transfer to a serving bowl.<\/li>\n<li>Serve immediately.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\"><strong>Roasted Butternut Squash<\/strong><\/span><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>4 medium butternut squash (4 to 5 pounds total)<\/li>\n<li>1 c unsalted butter, melted and cooled<\/li>\n<li>1\/2 cup light brown sugar, packed<\/li>\n<li>1 tablespoon kosher salt<\/li>\n<li>1 -2 teaspoon fresh ground black pepper<\/li>\n<\/ul>\n<p><b>Directions:\u00a0<\/b><\/p>\n<ol>\n<li>Preheat the oven to 400\u00b0.<\/li>\n<li>Cut off the ends of each butternut squash and discard.<\/li>\n<li>Peel the squash and cut in half lengthwise.<\/li>\n<li>Using a spoon, remove the seeds and cut the squash into 1 1\/4&#8243; to 1 1\/2&#8243; cubes (large and uniform is best).<\/li>\n<li>Place them on a baking sheet.<\/li>\n<li>Add the melted butter, brown sugar, salt and pepper.<\/li>\n<li>With clean hands (seriously? The recipe TELLS you this?) toss all of the ingredients together.<\/li>\n<li>Spread out in a single layer on the baking sheet.<\/li>\n<li>Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.<\/li>\n<li>Turn the squash while roasting a few times with a spatula to be sure it browns evenly.<\/li>\n<li>Adjust seasonings if needed.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\"><strong>Hasselback Potatoes<\/strong><\/span><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>25 small white potatoes (about 2 1\u20442 lb.)<\/li>\n<li>3\/4 cup (1 stick) unsalted butter, melted,<\/li>\n<li>plus more for brushing<\/li>\n<li>50 fresh sage leaves<\/li>\n<li>Flaky sea salt (such as Maldon)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 400\u00b0.<\/li>\n<li>Peel potatoes.<\/li>\n<li>Then use peeler to shave off some flesh as needed to give potatoes a smooth, rounded egg shape.<\/li>\n<li>Cut potatoes crosswise into thin slices, stopping 1\u20444\u201d before cutting all the way through.<\/li>\n<li>Place potatoes on a rimmed baking sheet.<\/li>\n<li>Gently press down on them to fan slices in one direction.<\/li>\n<li>Brush potatoes all over with 1\u20442 cup butter.<\/li>\n<li>Tuck 2 sage leaves into each potato.<\/li>\n<li>Season with salt.<\/li>\n<li>Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25\u201330 minutes.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\"><strong>Ginger Citrus Shrimp Skewers<\/strong><\/span><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>150 jumbo shrimp, shelled and deveined (tails intact.)<\/li>\n<li>3 1\/8 cups butter<\/li>\n<li>12 1\/2 cups freshly squeezed orange juice<\/li>\n<li>1 1\u20442 sherry wine<\/li>\n<li>1\/4 cup orange zest<\/li>\n<li>25 scallions, tops and white, minced<\/li>\n<li>1\u20444 cup teaspoons ginger root, freshly grated<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Soak long 6 or 8\u201d wooden skewers in water for 30 minutes.<\/li>\n<li>Push skewers through shrimp lengthwise from top to tail, 2 shrimp per skewer.<\/li>\n<li>Combine all other ingredients in saucepan&#8217;<\/li>\n<li>Cook over low to medium heat, stirring, until butter is completely melted.<\/li>\n<li>Dip skewered shrimp in orange sauce and position on oiled grill rack about 4 inches above the coals.<\/li>\n<li>Baste liberally with sauce.<\/li>\n<li>Grill for 2 minutes.<\/li>\n<li>Turn shrimp over and baste again, cooking for another 2 minutes.<\/li>\n<li>Smaller shrimp will be done at this point, but continue basting and turning larger shrimp until they are pink and cooked through.<\/li>\n<li>Remove from heat immediately when done, as they will get tough if overcooked.<\/li>\n<li>Use any remaining sauce for a dip for shrimp<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> 50<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Lamb Pops with Green Goddess Mint Dipping Sauce<\/strong><\/span><\/p>\n<p><strong>Lamb Pops Ingredients:<\/strong><\/p>\n<ul>\n<li>1 Tab chopped garlic<\/li>\n<li>1 Tab chopped fresh peeled ginger<\/li>\n<li>1\/4 c low-sodium soy sauce<\/li>\n<li>1\/2 c extra-virgin olive oil, plus extra for pan<\/li>\n<li>2 Tab cracked black pepper<\/li>\n<li>24 lamb chops, frenched and completely trimmed (See &#8220;How to French a Rack of Lamb&#8217; on the blog)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>In a medium bowl, whisk together garlic, ginger, soy sauce, 1\/4 cup oil, and pepper.<\/li>\n<li>Place lamb chops in a large shallow baking dish.<\/li>\n<li>Pour over garlic mixture.<\/li>\n<li>Cover and let marinate, refrigerated, overnight.<\/li>\n<li>Preheat grill or a grill pan over medium high heat.<\/li>\n<li>Remove lamb chops from marinade.<\/li>\n<li>Wipe off any excess.<\/li>\n<li>Place on grill.<\/li>\n<li>Season with salt and pepper.<\/li>\n<li>Grill, rotating lamb chops 1\/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more.<\/li>\n<li>Turn lamb chops and repeat process on opposite side.<\/li>\n<li>Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with dipping sauce.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\">Green Goddess Mint Dipping Sauce<\/span><\/p>\n<p><b>Ingredients<\/b><strong>:<\/strong><\/p>\n<ul>\n<li>1 bunch scallions<\/li>\n<li>1 bunch cilantro<\/li>\n<li>2 bunches mint leaves<\/li>\n<li>14 macadamia nuts<\/li>\n<li>1\/2 c white balsamic vinegar<\/li>\n<li>4 oz extra-virgin olive oil<\/li>\n<li>Sea salt and freshly ground pepper<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Place scallions, cilantro, mint leaves, macadamia nuts, vinegar, olive oil, and 1\/4 cup water in the jar of a blender.<\/li>\n<li>Season with salt and pepper.<\/li>\n<li>Blend until pureed.<\/li>\n<\/ol>\n<p><strong><span style=\"text-decoration: underline;\">Boxing Day Meat Pies<\/span><\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 Tab olive oil<\/li>\n<li>2 lb chicken thigh fillets, trimmed, cut into 1\u20442\u201d pieces<\/li>\n<li>6 oz rindless short cut bacon rashers, chopped (a rasher is a thin cut slice of bacon.)<\/li>\n<li>6 green onions, chopped<\/li>\n<li>2 garlic cloves, crushed<\/li>\n<li>8 oz button mushrooms, sliced<\/li>\n<li>2 Tab flour<\/li>\n<li>1\/2 cup chicken stock (not broth)<\/li>\n<li>Salt and pepper<\/li>\n<li>1\/3 cup light cooking cream (1\/2 &amp; 1\u20442)<\/li>\n<li>2 pkg Goya \u201cTapas Para Empanadas\u201d (12\/pk) thawed<\/li>\n<li>1 egg, lightly beaten<\/li>\n<li>3 sheets frozen puff pastry, partially thawed<\/li>\n<li>Sesame seeds, to decorate<\/li>\n<\/ul>\n<p><b>Directions:<\/b><\/p>\n<ol>\n<li>Heat oil in a large frying pan over medium-high heat.<\/li>\n<li>Add chicken in batches.<\/li>\n<li>Cook, stirring for 5 minutes or until browned.<\/li>\n<li>Transfer to a bowl.<\/li>\n<li>Add bacon to pan.<\/li>\n<li>Cook, stirring until golden.<\/li>\n<li>Add onion, garlic and mushroom.<\/li>\n<li>Cook until mushroom is tender.<\/li>\n<li>Return chicken to pan.<\/li>\n<li>Add flour.<\/li>\n<li>Cook, stirring for 1 minute.<\/li>\n<li>Add stock, salt and pepper.<\/li>\n<li>Reduce heat to low.<\/li>\n<li>Simmer, covered for 15 minutes or until sauce thickens.<\/li>\n<li>Stir in cream.<\/li>\n<li>Remove from heat.<\/li>\n<li>Cool. (this can be done in advance)<\/li>\n<li>Preheat oven to 400\u00b0<\/li>\n<li>Grease muffin tins.<\/li>\n<li>Place one Goya round in each muffin cup.<\/li>\n<li>Trim edge.<\/li>\n<li>Brush with egg.<\/li>\n<li>Spoon chicken mixture into cases.<\/li>\n<li>Cut puff pastry into rounds to fit the top of the muffins (A biscuit cutter-works perfectly).<\/li>\n<li>Dampen the edge of the pastry round<\/li>\n<li>Place the round over filling, damped side down.<\/li>\n<li>Trim edge.<\/li>\n<li>Seal edge with fork.<\/li>\n<li>Repeat with remaining puff pastry.<\/li>\n<li>Brush tops with egg.<\/li>\n<li>Sprinkle with sesame seeds.<\/li>\n<li>Bake for 25-30 minutes or until golden and puffed.<\/li>\n<li>Serve.<\/li>\n<\/ol>\n<p>Yield 24 muffin tin sized<\/p>\n<p><strong><span style=\"text-decoration: underline;\">Lammingtons<\/span><\/strong><\/p>\n<p>These delectable morsels are best sellers at Australian bake sales and a great accompaniment to afternoon tea.<br \/>\nYield 24<\/p>\n<p>Chocolate Icing-<strong>prepare first<\/strong><br \/>\n1 c milk<br \/>\n4 Tab (1\/2 stick) unsalted butter<br \/>\n1 Tab pure vanilla extract<br \/>\n8 c confectioners&#8217; sugar, sifted<br \/>\n1 c cocoa powder, sifted<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<p>Place the milk and butter in a small saucepan over medium heat, and heat until butter is melted.<br \/>\nTransfer to a medium heat-proof bowl; add the vanilla extract, confectioners&#8217; sugar, and cocoa<br \/>\npowder. Stir until combined.<\/p>\n<p>Note: To ensure that icing stays at the proper consistency while the cakes are prepared, the bowl<br \/>\nmust sit over a pan of simmering water<\/p>\n<p><strong>Cake Ingredients:\u00a0<\/strong><\/p>\n<p>1 c (2 sticks) unsalted butter, room temperature, plus more for pans<br \/>\n2 2\/3 c cake flour, (not self-rising), plus more for pans<br \/>\n2 c sugar<br \/>\n2 tsp pure vanilla extract<br \/>\n4 large eggs<br \/>\n2 tsp baking powder<br \/>\n1\/4 tsp salt<br \/>\n1 c milk<br \/>\n2\/3 c strawberry jam<br \/>\n1 pound shredded sweetened coconut<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 325\u00b0.<\/li>\n<li>Butter two 9-by-13-inch baking pans.<\/li>\n<li>Line bottoms with parchment.<\/li>\n<li>Butter parchment.<\/li>\n<li>Dust with flour; tap out excess; set pans aside.<\/li>\n<li>In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes.<\/li>\n<li>Add vanilla and eggs, one at a time; beat until incorporated.<\/li>\n<li>Sift together flour, baking powder, and salt.<\/li>\n<li>Add to egg mixture in three additions, alternating with the milk and beginning and ending with the flour mixture.<\/li>\n<li>Divide batter between prepared pans.<\/li>\n<li>Place in oven.<\/li>\n<li>Bake until a cake tester inserted into middles comes out clean, about 30 minutes.<\/li>\n<li>Cool slightly on wire racks.<\/li>\n<li>Remove from pans. Turn out cakes onto racks; cool completely.<\/li>\n<li>Spread one of the cooled cakes with the jam.<\/li>\n<li>Place other cake on top.<\/li>\n<li>Using a serrated knife, trim edges of sandwiched cakes.<\/li>\n<li>Cut into 24 two-inch squares.<\/li>\n<li>Place the coconut in a medium bowl; set aside.<\/li>\n<li>Place the bowl of chocolate icing over a saucepan filled with 2 inches of gently simmering water.<\/li>\n<li>Place a jam-filled cake square in the bowl of chocolate icing; using forks to turn the square, coat all sides.<\/li>\n<li>Allow excess icing to drip off.<\/li>\n<li>Transfer square to bowl of coconut.<\/li>\n<li>Using clean forks to turn square, coat it with coconut.<\/li>\n<li>Transfer coated square to wire rack to stand until coating has set, about 15 minutes.<\/li>\n<li>Continue until all squares have been coated.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\">Anzac Biscuits<\/span><\/p>\n<p>ANZAC biscuits have long had an association with the Australia\/New Zealand Army Corps (ANZAC)<br \/>\ntroops sent to Gallipoli during WWI. The biscuit appears to be a variant of the Scottish oat cake, said<br \/>\nto be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits<br \/>\nwould keep well during naval transportation to loved ones who were fighting abroad. The finished<br \/>\nbiscuits are quite chewy and crisp, and have a long shelf-life.<\/p>\n<p><span style=\"font-size: 16px;\">Desiccated Coconut is dried, shredded (or flaked) Coconut.\u00a0\u00a0<\/span>It can be bought sweetened or unsweetened, flaked or shredded, and grated fine, medium or coarse.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 c plain (non-self raising) flour<\/li>\n<li>1 c white or brown sugar (brown sugar gives more colour and flavour)<\/li>\n<li>4 Tab honey<\/li>\n<li>1 cup desiccated coconut (several other recipes used regular shredded\/flaked)<\/li>\n<li>1 tsp baking soda<\/li>\n<li>2 Tab of water<\/li>\n<li>2 c rolled or instant oats<\/li>\n<li>1 c butter or margarine<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Mix the dry ingredients in a bowl,.<\/li>\n<li>Melt the syrup and butter in a saucepan.<\/li>\n<li>Add the baking soda and water to the syrup mix.<\/li>\n<li>Mix the wet and dry ingredients, adding water if necessary.<\/li>\n<li>Separate and roll the mixture into small balls.<\/li>\n<li>Flatten them on oven trays.<\/li>\n<li>Bake at 300\u00b0 for about 20 minutes or until golden brown.<\/li>\n<\/ol>\n<p><strong><span style=\"text-decoration: underline;\">White Chocolate<\/span> Raspberry Cheesecake<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 c chocolate cookie crumbs<\/li>\n<li>3 Tab white sugar<\/li>\n<li>1\/4 c butter, melted<\/li>\n<li>1 (10 ounce) package frozen raspberries<\/li>\n<li>2 Tab white sugar<\/li>\n<li>2 teaspoons cornstarch<\/li>\n<li>1\/2 cup water<\/li>\n<li>12 oz chopped white chocolate<\/li>\n<li>1\/2 cup half-and-half cream<\/li>\n<li>3 (8 ounce) packages cream cheese, softened<\/li>\n<li>1\/2 cup white sugar<\/li>\n<li>3 eggs<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<\/ul>\n<p><strong>Directions:\u00a0\u00a0<\/strong><\/p>\n<ol>\n<li>In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.<\/li>\n<li>Press mixture into the bottom of a 9 inch springform pan.<\/li>\n<li>In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water.<\/li>\n<li>Bring to boil, and continue boiling 5 minutes, or until sauce is thick.<\/li>\n<li>Strain sauce through a mesh strainer to remove seeds.<\/li>\n<li>Preheat oven to 325\u00b0.<\/li>\n<li>In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.<\/li>\n<li>In a large bowl, mix together cream cheese and 1\/2 cup sugar until smooth.<\/li>\n<li>Beat in eggs one at a time.<\/li>\n<li>Blend in vanilla and melted white chocolate.<\/li>\n<li>Pour half of batter over crust.<\/li>\n<li>Spoon 3 tablespoons raspberry sauce over batter.<\/li>\n<li>Pour remaining cheesecake batter into pan.<\/li>\n<li>Again spoon 3 tablespoons raspberry sauce over the top.<\/li>\n<li>Swirl batter with the tip of a knife to create a marbled effect.<\/li>\n<li>Bake for 55 to 60 minutes, or until filling is set.<\/li>\n<li>Cool, cover with plastic wrap&#8217;<\/li>\n<li>Refrigerate for 8 hours before removing from pan.<\/li>\n<li>Serve with remaining raspberry sauce.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong>12<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Villa Park Women&#8217;s League Dinners come with tested recipes.\u00a0 They are printed below. A Taste of Australia Christmas Tree Vegetable Platter with Creamy Herb Dip Artichoke Dill Crostini Cranberry-Chevre with Ginger Thins Antipasto Wreath Pomegranate, Sage and White Cheddar Cheese Ball Cranberry Roll Ups Christmas Clementine, Carrot and Coriander Soup with Citrus Twists Haricot &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/taste-of-australia-vpwl-december-2014.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Taste of Australia VPWL December 2014&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[16],"tags":[58],"class_list":["post-6796","post","type-post","status-publish","format-standard","hentry","category-menus","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6796","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6796"}],"version-history":[{"count":14,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6796\/revisions"}],"predecessor-version":[{"id":8275,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6796\/revisions\/8275"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}